food safety supervisor course learning booklet · food safety supervisor course instructions –...

2015

Just Careers Training

1/1/2015

Food Safety Supervisor Course

Learning Booklet

Food Safety Learning Booklet Version – 3.0 2

Released – Feb 2015 To be reviewed – Feb 2016 Document uncontrolled when printed

Copyright Infringement Notice

Copyright © - All Rights Reserved 2010

(Version 3.0 – January 2015)

NO Part of this publication may be reproduced, stored in a retrieval system or transmitted in

any form or by any means – electronic, mechanical, photocopying, recording or otherwise –

without the written permission of an authorised officer of Just Careers Training Pty Ltd.

Just Careers Training is entitled to take legal action against persons who infringe their

copyright. A reproduction of material that is protected by copyright may be a copyright

infringement.

A court may impose penalties and award damages in relation to offences and infringements

relating to copyright material.

Higher penalties may apply, and higher damages may be awarded, for offences and

infringements involving the conversion of material into digital or electronic form.

All enquiries about this material should be forwarded in writing to;

Quality Assurance – Just Careers Training

PO Box 55

MANAHAN NSW 2200

Important Information Regarding Food Safety

While every effort has been made to ensure that the content of this workbook is correct,

current and accurate at the time of release, and that the assessments conducted will result

in a nationally recognised Statement of Attainment as required for a Food Safety Supervisor

in NSW, it is important that those responsible for food safety to ensure that they stay

informed and up to date with any legislative, regulatory or advisory information made

available.

Information required to maintain up to date and accurate knowledge and to meet state and

national requirements can be found on the following websites (viewed October 2010);

- NSW Food Authority – www.foodauthority.nsw.gov.au

- Food Standards Australia New Zealand – www.foodstandards.gov.au

- ACT Health - www.acthealth.gov.au

Just Careers Training accepts no liability for information contained in this guide beyond that

which is required by the AQTF.



Contents

(Module 1) Personal Hygiene and Sanitation ......................................................................................... 5

1. Identify and demonstrate good personal hygiene practices .......................................................... 6

2. Protective Clothing and Equipment ................................................................................................ 9

3. Safe Personal Movement in Your Work Area ............................................................................... 10

4. Maintaining Personal Presentation .............................................................................................. 11

Additional .......................................................................................................................................... 12

(Module 2) Food Safety Programs ........................................................................................................ 14

1. Identify and interpret food safety program .................................................................................. 14

2. Implementing the food safety program ........................................................................................ 15

(Module 3) Storing and Handling Food Products Hygienically ............................................................. 16

1. Food storage requirements .......................................................................................................... 16

2. Handling / Transporting package food supplies ........................................................................... 18

3. Maintaining storage areas ............................................................................................................ 19

4. Food handling implements ........................................................................................................... 21

(Module 4) Cleaning the Work Area ..................................................................................................... 22

1. Cleaning the work area ................................................................................................................. 22

2. Cleaning workplace equipment and surfaces ............................................................................... 24

3. Routine Maintenance.................................................................................................................... 25

5. Handling and storage requirements for cleaning chemicals ........................................................ 26

6. Waste disposal and pest control ................................................................................................... 27

(Module 5) Monitoring Food Safety ..................................................................................................... 29

1. Maintaining and monitoring food safety hazards ......................................................................... 29

Cooking Temperatures ...................................................................................................................... 30

2. Food safety and HACCP ................................................................................................................. 33

3. Identifying unsafe food safety practices or situations and taking corrective action .................... 34

4. Recording food safety issues ........................................................................................................ 35

(Module 6) Continuous Improvement .................................................................................................. 36

1. Continuous improvement ............................................................................................................. 36

2. Microbes and reporting ................................................................................................................ 37

What is “food recall”? ....................................................................................................................... 38

Business obligations around food recalls.......................................................................................... 39



Food Safety Supervisor Course Instructions – Learning

Booklet

Instructions:

This book has been designed as a Food Safety Supervisor Course ‘Learning Booklet’.

The contents of this book contain useful information required to successfully answer the 6

quizzes contained in the Food Safety Supervisor Course ‘Quiz Book’.

As a learner, it is up to you to ensure that you fully understand the contents prior to

attempting and answering the 6 quiz’s located in the Food Safety Supervisor Course ‘Quiz

Book’.

Further information can be found in the following websites;

- www.foodauthority.nsw.gov.au

- www.foodstandards.gov.au

You may also like to consider the following;

- Your current or past workplace (or where you are completing your work component for this

course)

- Your past experience

- Any formal training program related to food safety that you may have completed.

Remember: your trainer will be available at any time to help you develop the skills and

knowledge required for this program.

Once the quizzes have been attempted and completed, you are required to submit your Quiz

Book ONLY to the following address:

Just Careers Training

Attn: Course Support

PO Box 55

MANAHAN NSW 2200

Furthermore, do not discard this Learning Material Book as you may need it should you be

required to re-attempt any incorrect quizzes.

Remember, if there is anything you are unsure about and you require support, please contact

our Course Support Team via email on [email protected] or by telephone

on 1300 558 241.

(Please note that a response to your questions will be supplied to you within 24-48 business hours)



(Module 1) Personal Hygiene and Sanitation

Maintaining good personal hygiene is an essential part of minimising cross contamination

and food poisoning in the workplace. This module explains how to maintain good personal

hygiene in the workplace and the effects it can have on both our food products and

customers.

“Under Food Safety Standard 3.2.2 Food Safety Practices and General Requirements, food handlers

have an overall responsibility for doing whatever is reasonable to make sure that they do not make

food unsafe or unsuitable for people to eat. Food handlers also have specific responsibilities related

to their health and hygiene”

http://www.foodstandards.gov.au/scienceandeducation/factsheets/foodsafetyfactsheets/healthandhygieneresp101.cfm

So what does all of this mean?

As a food handler you have a responsibility to your employer, the customer and those you

work with to ensure that you handle food, surfaces and equipment the proper way.

Following good personal hygiene practices are steps forward to ensure that you do not

make food unsafe or unsuitable for people to eat. Good hygiene practices can reach beyond

just the immediate kitchen or food preparation area.

This also includes practices such as;

• Making

• Cooking

• preparing

• serving

• packing

• displaying

• storing food

You may also be involved in;

• manufacturing

• producing

• collecting,

• extracting

• processing

• transporting

• delivering

• thawing

• preserving food



1. Identify and demonstrate good personal hygiene

practices

Personal hygiene practices include being clean and dressed correctly for the workplace. This

is to protect against person to food contamination and cross contamination and also to

ensure that the customer is confident that they will be receiving a high quality food product

from your business. Preventing food contamination starts with a high level of personal

hygiene, you don’t need to be sick to contaminate food and food preparation areas.

Personal hygiene practices include:

• Proper hand washing procedures.

• Personal Presentation and Cleanliness

• Ensuring that all hair is appropriately tied up or cover with a net or cap

• Not touching unsanitary items such as body parts, hair etc near food

• Wearing jewellery as required by legislation

• Reporting of all personal illness, infections, wounds and cuts.

• Ensuring all wounds and cuts are correctly dressed and covered.

• Changing gloves at appropriate times.

By following good personal hygiene practices, you will ensure your business is:

• Providing safe food for customers

• Complying with laws, standards and regulations

• Minimising pests such as mice, cockroaches and rodents

• Ensure your businesses reputation is kept intact.



Legal Requirements

There are a number of laws that set out the standards for all food for sale in NSW. As a food

handler it is important to be aware of these laws and your responsibilities. These include;

• National Food Standards Code (FSANZ)

• Food Act 2003 (NSW)

• Food Regulation 2010 (NSW)

Other laws which relate to food and promotion and packaging are enforced by other agencies,

including:

• Trade Practices Act 1974 (Cwlth) - enforced by the Australian Competition and Consumer

Commission

• Trade Measurement Act 1989 (NSW) - enforced by the NSW Office of Fair Trading

• Fair Trading Act 1987 (NSW) - enforced by the NSW Office of Fair Trading

http://www.foodauthority.nsw.gov.au/industry/food-standards-and-requirements/legislation/

There are a number of laws that set out the standards for all food for sale in the ACT. As a

food handler it is important to be aware of these laws and your responsibilities. These

include;

• National Food Standards Code (FSANZ)

• Food act 2001

• Food amendment act 2012

• Food regulation 2002

Other laws which relate to food and promotion and packaging are enforced by other agencies,

including:

• Trade Practices Act 1974 (Cwlth) - enforced by the Australian Competition and Consumer

Commission

http://health.act.gov.au/health-services/population-health/health-protection-service/food-safety-regulation/

Food Contamination

If strict personal hygiene practices are not adhered to

food and food preparation areas can become

contaminated by bacteria.

Contamination is when bacteria (i.e. germs and microbes),

chemicals, or other contaminants (e.g. Glass, hair,

fingernails, insects or bandages) are combined with food

products.

Cross contamination is when bacteria from raw food products (Which is killed off during the

cooking process) is mixed with or comes in contact with cooked or ready to eat foods.



Through contamination and cross contamination, food products can quickly become unsafe

to use and if used could result in food poisoning.

As well as strict personal hygiene practices, we use a three step process of cleaning,

sanitising and sterilising to minimise contamination and cross contamination.

Cleaning is the process of moving visible contamination such as dirt, grease and left over

food items. This is done with warm water and detergent.

Sanitising is the process that kills off bacteria. This is achieved with various chemical and

warm/ hot water.

Sterilising is the process in which all bacteria and its spores are destroyed. Again this is done

with hot water and the use of chemicals. This is not necessary for all food utensils and food

preparation areas.

Hand Washing Procedures

Hand washing is one of the most effective ways to minimise the contamination of foods

with bacteria. You should wash your hands:

• Before and after your shift at work

• After using the toilet or restrooms

• After eating, lunch breaks, smoking, etc

• After sneezing, coughing or touching any body part including face, feet and hair

• After handling money , waste, contaminated foods and garbage

• After collecting used dining equipment such as glasses, cutlery and plates

• Before and after handling raw food products

To ensure you are washing your hands correctly, follow the following steps:

1. Wet all hand surfaces thoroughly with warm water

2. Apply soap or skin cleanser

3. Vigorously rub and rotate your hands together

4. Palm to Palm, Palm over back of each hand, Palm to palm with interlaced fingers,

tips and backs of fingers

5. Clean your thumbs and wrists

6. Rinse your hands thoroughly

7. Air dry or pat with a disposable paper towel.

The above process of washing your hands should take a minimum of 20 seconds.



2. Protective Clothing and Equipment

Along with personal hygiene it is important to use protective clothing and equipment to

both protect yourself and protect the customer from food poisonings and dangerous

equipments.

Protective clothing and equipment may include:

• Gloves – Plastic for handling both raw and cooked foods. Steel mesh gloves for using

sharp knives and equipment and rubber gloves for cleaning, handling chemicals and

handling rough materials.

• Hairnets, caps and other head covers – To prevent hair from contaminating food and

also to protect hair from hot oils and flames.

• Masks, goggles and safety glasses are used to protect your face and eyes from hot

oils, sparks and chemicals.

• Uniforms including aprons, shirts, pants and leather shoes are used to protect you

from hot oils, water and chemicals as well as protecting the food from

contamination.

To ensure you are wearing the correct protective gear in the correct way, check with your

supervisor and make sure you read the instruction manuals if provided.



3. Safe Personal Movement in Your Work Area

When in your work area, it is important to be aware of your personal movement. Bacteria

and other contaminants will move with you from area to area on your body, uniform, shoes,

hair and protective equipment.

Remember to remove all protective clothing when moving from one work area to another

i.e. from the wash up room to the kitchen, from the raw food area to the cooked food area

and from your rest/ toilet breaks back into the food handling area.

It is important to follow the hand washing procedures demonstrated previously every time

you move into a new work area.



4. Maintaining Personal Presentation

It is very important to present yourself in a clean, professional and well groomed manner to

ensure you are representing your business appropriately. The image you project reflects the

image of the business in the eye of the customer.

Maintaining personal presentation includes:

• Showering or bathing daily and using deodorant

• Ensure your hair is clean and tied back away from your face. If you are in the kitchen

or handling food, hair should be tied back and covered with either a hairnet or cap,

depending on your stores policies and procedures

• Keep fingernails short and clean. No nail polish or false nails

• Always wear a clean uniform, change during the shift if needed

• Clean shaven or neatly trimmed facial hair

• Do not wear perfumes or after shaves if handling food

• Ensure shoes are clean, tidy and in good condition.



Additional

What must a food handler do if she or he is sick?

If a food handler has a food-borne illness

Food handlers must tell their work supervisor if they have any of the following symptoms while they

are at work - vomiting, diarrhoea, a fever or a sore throat with a fever. The only exception to this is if

the food handler knows that he/she has these symptoms for a different reason. For example, a food

handler may be vomiting at work because of pregnancy.

Food handlers must also tell their supervisor if they have been diagnosed as having or carrying a

food-borne illness.

As well as reporting the food-borne illness, the food handler must not handle any food where there

is a chance they might make the food unsafe or unsuitable because of their illness. Also, if a food

handler stays on at work to do other work, he or she must do everything reasonable to make sure

that they do not contaminate any food.

Note: Illnesses that can be passed on through food include Hepatitis A and those caused by giardia,

salmonella and campylobacter.

If a food handler has skin injuries or sores or is otherwise unwell

Food handlers must tell their supervisor about any infections or conditions like a cold or other

problem that may result in discharges from their ears or nose or eyes if there is any chance that they

might make food unsafe or unsuitable for people to eat as a result of their condition.

Also, if they continue to handle food with such a condition, food handlers must do whatever is

reasonable to make sure that they don’t contaminate any food. For example, an infected sore could

be completely covered by a bandage and clothing or by a waterproof covering if on an area of bare

skin, and medication can be used to dry up discharges.

If a food handler knows or suspects he or she might have contaminated some food

Food handlers must tell their supervisor if they know or think they may have made any food unsafe

or unsuitable to eat. For example, jewellery worn by a food handler may have fallen into food

http://www.foodstandards.gov.au/scienceandeducation/factsheets/foodsafetyfactsheets/healthandhygieneresp101.cfm

Remember first impressions count.



For more detail regarding Hygiene for Food Handlers you can visit the following websites

and you can download additional fact sheets and information.

The NSW Food Authority www.foodauthority.nsw.gov.au

Food Standards Australia New Zealand www.foodstandards.gov.au

-------------------------------------------End of Module 1 Learning Material--------------------------------------------

Instructions:

Now that you have read the Learning Material relating to Module 1, you should attempt

Quiz 1 in your Quiz book.

Remember, if there is something that you are not sure about and you require support, please

contact our Training Support Team via email on [email protected] or via

telephone on 1300 558 241.




(Module 2) Food Safety Programs

It is crucial that all food businesses have a food safety program in place. This module

explains what a food safety program is, how to use it and how to implement it in the

workplace.

1. Identify and interpret food safety program

A food safety program or plan is a documented and active system that identifies, monitors

and helps prevent food hazards in the work place from occurring. The document outlines

how to keep a clean and healthy working environment.

If you are a registered food business in NSW, it is recommended that you incorporate a food

safety program. A food safety program is generally prepared by the store or by a specialised

consultant also with the input of your suppliers. Food safety programs are generally

modeled on the hazard analysis and critical control point system (HACCP), which is an

internationally recognised system for food safety.

HACCP consists of the following seven principles:

1. Conduct a hazard analysis

2. Determine the critical control points

3. Establish the critical limits

4. Establish monitoring procedures

5. Establish corrective actions

6. Establish procedures for verification

7. Establish procedures for record keeping and documentation



2. Implementing the food safety program

As mentioned previously a food safety program / plan is a system used in businesses to

ensure high quality food product for their customers. Not only does it help prevent food

contamination, it also helps to decrease food spoilage and food waste which in turn has a

positive effect on the profits of the business.


Instructions:









(Module 3) Storing and Handling Food Products

Hygienically

The storing and handling of food products in the workplace is an essential part of your food

safety procedures and program. Here we will discuss how to store and handle food products

correctly to minimise cross contamination and the risk of food poisoning to our customers.

1. Food storage requirements

As there can be many different types of food products in your business, it is important that

you are aware of the different types of storage conditions needed for these products and

also the specifics of these conditions. Please note that some food products naturally come

with different types of bacteria, both good and bad.

Please note under the Food Safety Standard 3.2.2 Food Safety Practices and General

Requirements

‘Store’ means any time when you are not receiving, preparing, processing, displaying or

transporting food. For example, a container of food on a bench top is being ‘stored’ on that

bench top.

There are three main types of storage for food products, these are:

1. Refrigerators are storage areas that keep food cold. Should you be storing food in a

refrigerator then maintain a temperature of 5◦C or below. Products that are stored

in the refrigerator are generally fresh food items, such as milk, butter, fruit and

vegetables and other items similar to your refrigerator at home.

2. Freezers are storage areas that keep food frozen. A specific temperature for frozen

food has not been specified because as long as the food is kept frozen it will remain

safe. However, the temperature may be important to maintain the quality of the

product and storage directions on labels or provided by the manufacturer should be

followed. Products that are stored in the freezer are generally delivered frozen and

need to maintain this temperature to retain its quality e.g. Ice cream, frozen meats,

frozen vegetables etc.

3. Dry store rooms are storage areas that should be kept at room temperature. This

storage area should be free from any moisture and well ventilated. Examples

products kept in the dry storage area are flour, breads, sugar, salt, pepper etc.

It is essential that you know what food product goes in what storage area, as incorrect

temperature control can have a great impact on the chance of contamination, product

quality and product shelf life. Temperature control must be maintained throughout the

transport, delivery, storage, preparation, cooking and customer delivery stages, again this

should be part of your food safety program / plan. It is important that food products are

regularly checked with throughout each of these stages with proper calibrated temperature

monitoring equipment.



Tips for food product storage:

• Ensure that all stock in the storage area is rotated.

• When storing food products, ensure all products are labelled correctly

• Some products may need to be segregated. This means that even though they might

require the same storage area, you may need to keep them separated i.e. Raw food

products with ready to eat products

• If you are unsure of which storage area a food product belongs in, seek the advice of

your supervisor/ manager immediately

Food storage is about temperature control, you are required to keep potentially hazardous

foods under temperature control

The following foods are examples of potentially hazardous foods

• raw and cooked meat (including poultry and game) or foods containing raw or

• cooked meat such as casseroles, curries and lasagne;

• small goods such as Strasbourg, ham and chicken loaf;

• dairy products, for example, milk, custard and dairy-based desserts such as

cheesecakes and custard tarts;

• seafood (excluding live seafood) including seafood salad, patties, fish balls, stews

containing seafood and fish stock;

• processed fruits and vegetables, for example salads and cut melons;

• cooked rice and pasta;

• foods containing eggs, beans, nuts or other protein-rich foods such as quiche, fresh

pasta and soy bean products; and

• foods that contain these foods, for example sandwiches, rolls and cooked and

uncooked pizza.

2. Handling / Transporting package food supplies

It is essential that all food products are transported safely between storage areas to ensure

that no spoilage, contamination or damage occurs to the product. Food items are easily



susceptible to damage during the delivery/ transportation stage, this can dramatically

decrease the “Best before dates” and even increase the chance of food contamination.

Under Standard 3.2.2 Food Safety Practices and General Requirements

Division 3 — Food handling controls

10: Food Transportation

A food business must, when transporting food:

(a) protect all food from the likelihood of contamination;

(b) transport potentially hazardous food under temperature control; and

(c) ensure that potentially hazardous food which is intended to be transported frozen

remains frozen during transportation

Food handling begins as soon as the food product enters the store and ends when the food

product is delivered to the customer. Being this may be a lengthy process depending on the

type of food product (i.e. Some frozen products may last up to six months in a frozen state),

it is important that your business has specific food handling procedures in place.

Please ensure that all employees that handle food products have the skills, knowledge,

policies and procedures available on how to handle, store and transport food products. This

should be part of your food safety program/ plan.

When receiving and storing food products, you must ensure:

• That the product is not damaged

• That the product is still fresh and free of contaminants

• When receiving potentially hazardous food, take all practicable measures to ensure

it only accepts potentially hazardous food that is at a temperature of:

o (a) 5ºC or below; or

o (b) 60ºC or above,

• When receiving potentially hazardous food, take all practicable measures to ensure

that food which is intended to be received frozen, is frozen when it is accepted.

• Refrigerated and frozen products are directly transported to correct storage area to

ensure correct temperatures are maintained

• Always use correct safety equipment and use correct manual handling procedures

• Be careful not to drop, damage or contaminate any of the food products.

3. Maintaining storage areas

In order to maintain the strict levels of cleanliness and food safety, it is important to

maintain your food storage areas on a regular basis.





6: Food Storage

A food business must, when storing food, store the food in such a way that:

(a) it is protected from the likelihood of contamination; and

(b) the environmental conditions under which it is stored will not adversely affect

the safety and suitability of the food.

A food business must, when storing potentially hazardous food:

(a) store it under temperature control; and

(b) if it is food that is intended to be stored frozen, ensure the food remains frozen

during storage.

Ensure that food storage areas that are well ventilated, out of direct sunlight, free from

pests, waste and contamination. Maintaining your food storage areas should be part of your

stores food safety program / plan.

Tips to help maintain your food storage areas:

• Create a daily cleaning checklist to ensure that the storage areas are free from

rubbish, contaminated stock, pests and non food products

• All food products must be off the floor i.e. they must either be on shelving or on a

pallet

• Rotate stock daily

• Have proper rubbish, recycling and waste storage areas away from food storage

areas

• Contact supervisor/ management immediately if you see signs of pests and or

rodents.



4. Food handling implements

Federal, State and local laws also apply for the way we handle food. It is important to know

how to handle food and what implements to use when handling food. Your food safety

program / plan should outline procedures on this process.

Food handling implements are created to ensure food can be safely handled and correctly

without having to be touched. They may include:

• Tongs – Are used to move product in the preparation stages. Do not use the same

tongs for raw and cooked food products as food cross contamination may occur.

• Spoons / scoops – Are used to scoop and move foods. Ensure you use a new clean

spoon for each food product.

• Spatulas / grill cleaning equipment – Are used to cook and remove products from a

cooking surface. Wipe clean after every use, with a sanitised towel.

Remember to check with your supervisor if you are not sure which food handling implement

to use, or how to use it.


Instructions:






(Please note that a response to your questions will be supplied to you within 24 - 48 business hours)



(Module 4) Cleaning the Work Area

In this module we cover which work areas and equipment need to be cleaned and how to

clean them properly to minimise cross contamination and bacteria growth.

1. Cleaning the work area

Keeping your work area clean and tidy is an essential part of your food safety program / plan

and plays an important role in the fight against contamination and food poisoning.

In addition to your policies and procedures on store cleanliness, it is vital to keep a high

cleanliness standard in your store so as to abide by food safety standards. If an authorised

officer from the NSW Food Authority or local council identifies a cleaning or sanitising issue

that needs to be rectified, a variety of compliance actions can be initiated.

For further information on compliance action, see the NSW Food Authority Compliance and

Enforcement Policy at www.foodauthority.nsw.gov.au/industry/audits-inspections-

compliance/compliance/

Just because a work area looks clean, doesn’t mean that it is free from harmful bacteria and

contaminants. All areas in a business that are in contact with food are potentially danger

zones for bacteria growth, for this reason it is essential that surfaces/ equipment that come

in contact with food products are not only cleaned thoroughly but are also sanitised to kill

bacteria and eliminate the threat of food poisoning.

For more detail regarding cleaning and sanitising you can visit the following websites and

you can download additional fact sheets and information.

The NSW Food Authority www.foodauthority.nsw.gov.au

Food Standards Australia New Zealand www.foodstandards.gov.au



As discussed previously, all equipment/ surfaces that comes in contact with food needs to

be cleaned in the following process:

1. Firstly, the piece of equipment or surface needs to be cleaned to get rid of all

physical dirt and contaminants that are visible to the eye. This should be done with a

detergent, cleaning brush and warm water.

2. Secondly, the piece of equipment or surface needs to be sanitised. This means that it

is soaked in or covered with a solution of warm water and sanitising solution (Such

as bleach or disinfectant).

3. Thirdly, air-dry the piece of equipment or surface. Do not wipe the piece of

equipment or surface dry with a piece of cloth or paper towel, as this will only re-

contaminate the piece of equipment or surface again.



2. Cleaning workplace equipment and surfaces

Work place equipment and surfaces that will need to be cleaned and sanitised may

include:

• Food utensils – Knives, spatulas, whisks, spoons, tongs, slicers and cups.

• Food preparation equipment – Bowls, trays, baskets, containers, work benches and

plates.

• Equipment – Grills, fryers, ovens, microwaves, dairy machines, drink machines,

fridges and freezers.

• Walls – All walls that are tiled, painted and walls that come in contact with food

products i.e. fridge and freezer walls.

• Floors – All floors in the store need to be regularly cleaned and sanitised, especially

those in the food preparation, food storage and cleaning areas.

It is important to follow manufacturer's cleaning instructions and your stores policies and

procedures. If you are not sure on how to clean a piece of equipment, speak to your

supervisor/ manager immediately.

In Summary

• Keep benches and tables clean & dry. Wipe down and dry every time food is

prepared or served from them.

• Keep kitchen equipment and tools clean & dry. Clean after each use.

• Only use clean plates, cups, utensils, chopping boards etc. Wash after each use.

• Keep tea towels clean & dry and wash them regularly. After using a tea towel to dry

dishes, hang it up to dry. If using tea towels to wipe up spills, wash after each use.

• Clean sponges, scourers & dish brushes after each use. Rinse them in hot water and

wring out. Alternatively, put them on a hot wash in the dishwasher. Leave to dry

before using again.

• Discard sponges, scourers & dish brushes when they show signs of permanent

soiling.

• For spills on the floor or messes from pets, it’s best to use a single use paper towel.

• Don’t let animals into the kitchen and eating areas, if possible. Keep animals’ feeding

bowls out of the kitchen.



3. Routine Maintenance

It is important to keep your store and its equipment well maintained. This not only helps

reduce the risk of contamination and food poisoning, it also helps to increase the life of the

equipment and save money in the long run.

Routine maintenance should be part of your food safety program / plan and completed

regularly to minimise breakdowns and contamination. When performing routine

maintenance on equipment, it is important to follow the maintenance guidelines set out by

the equipments manufacturer. These are usually located in the equipments manual or can

be accessed at the equipment manufacturer’s website. In some cases routine maintenance

needs to be completed by a qualified technician.

Examples of routine maintenance could be:

• Calibrating and checking equipment (e.g. thermometers and temperature controlling

equipment)

• Detail cleaning all areas of the equipment and area

• Performing sanitising duties

• Sharpening blades

• Replacing wearable parts

• Lubricating parts

• Removing carbon / grime build ups

• Degreasing equipment / surfaces

• Tighten screws

When completing routine maintenance, remember to consider all OH&S aspects and to

inform your supervisor / manager if you see any issues with the equipment you are

performing maintenance on i.e. cuts in the electrical cable, broken parts or faulty switches.



If you notice any issues or serious wear to equipment, report them immediately to your

supervisor / manager. If the piece of equipment is not working correctly, immediately cease

using it and report the problem straight away. This is important as the piece of equipment

may become very dangerous to use if not fixed and also if you don’t tell anyone about the

problem, it may not ever get fixed.

If you do injure yourself at work, report it immediately to your supervisor / manager and

document the event in an events log or on an incident report.

5. Handling and storage requirements for cleaning chemicals

It is crucial that you follow the handling and storage instructions labelled on the cleaning

equipment that you use. If you can’t find this information, ask you supervisor/ manager for

advice, as they may have experience with this product or know where the Material Safety

Data Sheet (MSDS) is kept in the store. An MSDS is a sheet that contains all the vital

information for that chemical i.e. How to handle it, how to use it, how to store it and first

aid for accidents with the chemical.

A MSDS should be made available for all chemicals used in the business. Please contact the

supplier of the chemical for a copy or more details. It is a good idea to keep the MSDS’s with

your food safety program / plan.

It is important to follow the instructions provided by the chemical manufacturer to minimise

food contamination, damage to equipment, excessive waste of the resources and the

chance of an OH&S incident occurring.



6. Waste disposal and pest control

As discussed previously, there are standards that your food business must comply with. As

well as store cleanliness, they also incorporate waste disposal and store pest control.

Food preparation and storage areas must be free of rubbish and waste. Rubbish must be

collected frequently to reduce the chance of overflow, spillage, pest and odour issues.

Waste storage should be located away from all food preparation and storage areas. It's

location should not attract rodents, animals or pests.

It is law that all businesses have adequate sewerage disposal systems in place. This includes

ensuring that sewerage from toilets, drainage systems, wash areas and outside drains are

quickly disposed of without causing any blockages or pollution.

Waste disposal tips:

• Liners should be used in bins

• Bins should be cleaned daily

• Bins should have lids

• External bins should be covered and locked

• Food and general waste should be separated

• Waste should be removed asap from all food areas

• Liquid waste should not be disposed of down the drain, unless it is water

Increase waste removal during busy periods and in summer.



Pest control tips:

• Do not leave any food scraps lying around

• Ensure all food products are properly covered and sealed at all times

• Make sure all waste/ rubbish is disposed of immediately, do not leave any lying

around

• If you see signs of pests, report to your supervisor / manager immediately

• Keep external bins closed or locked

• Use professional pest controllers

• Keep pest control equipment well maintained and in good working order

It is important that waste disposal and pest control be part of your food safety program /

plan, all staff members should be aware of the store procedures regarding these issues. If

you are unsure of anything with regards to waste disposal and pest control, please see your

manager immediately.



11: Food Disposal

A food business must ensure that food for disposal is held and kept separate until it is:

(a) destroyed or otherwise used or disposed of so that it cannot be used for human

consumption;

(b) returned to its supplier;

(c) further processed in a way that ensures its safety and suitability; or

(d) ascertained to be safe and suitable.


Instructions:









(Module 5) Monitoring Food Safety

It is crucial that food safety is monitored constantly in the workplace. In this module we

discuss the different techniques that can be used to monitor food safety throughout all

areas of the workplace.

1. Maintaining and monitoring food safety hazards

With the constant monitoring of food safety, hazards can be vastly reduced. As we have

learnt, it doesn’t take long for bacteria to grow and spread once it has the right

environment. This is why having an active food safety program/ plan in place is essential.

Monitoring of food safety can include:

• Temperature checks on raw, prepared and cooked products throughout the delivery,

storage and preparation stages.

• Temperature checks on food storage areas and food cooking/ preparation

equipment

• Observation checks on staff procedures

• Daily checks of dates on all food products (best before VS use by)

• Calibration of thermostats used for checking temperatures throughout the store

• Daily checking the food safety program/ plan to ensure tasks are being completed

correctly

• Revising the food safety program/ plan



Cooking Temperatures Unsafe cooking temperatures

• Under-cooking meat and poultry can be very dangerous.

• Raw meat and poultry can contain harmful bacteria, including salmonella, listeria,

campylobacter and E. coli that can cause food poisoning.

• Fortunately, these harmful microorganisms can be destroyed by making sure you properly

cook meat and poultry.

Cooking meat and poultry

• Different meats require different cooking temperatures to destroy harmful bacteria.

• For example, a steak need only be seared on the outside and can be rare inside, while

minced meat must be carefully cooked to destroy bacteria. That’s because minced meat has

far greater surface area than steak and therefore greater risk of bacterial contamination.

• One way is to simply cook minced meat, sausages and poultry until well done, right through

to the centre. No pink should be visible and juices should run clear.

• Using this method should ensure your meat and poultry is free from harmful bacteria,

although people’s idea of what constitutes "pink" and "clear running juices" might differ

from person to person, that’s why it’s not a bad idea to invest in a meat thermometer probe.

Invest in a meat thermometer

• A meat thermometer helps you make sure all potentially harmful bacteria have been

destroyed through proper cooking. A thermometer probe shows you the exact temperature

inside the meat or poultry so you can be sure it’s cooked all the way through.

• They are not expensive; good quality and accurate meat thermometers cost around $10 and

are available from most home ware stores.

Using a meat thermometer

• Simply insert the probe portion of the thermometer into the cooked/cooking meat and note

the temperature on the dial.

• Different meats require different cooking temperatures to destroy bacteria, which is why a

meat thermometer is such a handy addition to the kitchen. It is important you do not put

the probe into the oven with cooking meat unless the manufacturer states this is acceptable.

Where to place the meat thermometer:

• Poultry - insert the meat thermometer into the inner thigh area near the breast of the

chicken or turkey, but not touching bone

• Ground meat & poultry - the thermometer should also be placed in the thickest area of

ground meat or poultry dishes like meatloaf.

• Beef, pork, lamb, veal, ham - roasts, steaks or shops – insert the thermometer into the

centre of the thickest part, away from bone, fat and gristle

• Casseroles and egg dishes - the thermometer should be inserted into the thickest portion.



Below is a sample table provided by the NSW Food Authority

Meat type Safe temperatures

Fish 63C

Minced meat, sausages 71ºC

Beef, veal, lamb, pork:

medium rare:

medium:

well done:

63ºC - allow at least 3 minutes

for the meat to rest

71ºC

77ºC

Ham

fresh (raw):

pre-cooked (to reheat):

71ºC

60ºC

Chicken & turkey (whole),

thighs, wings legs, breasts:



Guide to correct cooking temperatures c/a NSW Food Authority



2. Food safety and HACCP

As discussed previously, HACCP (Hazard Analysis and Critical Control Points) is an

internationally renowned hazard identification and control system. HACCP should be used

along side with your food safety program / plan to improve and maintain food safety in your

business.

To put an HACCP plan in place, first you must develop a flow chart of all the processes and

identify the key steps. Once this is done you must then apply the seven HACCP principles to

the process.

The seven HACCP principles are:

• Hazard analysis – Determine what the hazards are.

• Identify the critical control points – These are the points or steps that can go wrong

in a process and therefore cause a hazard.

• Set the critical limits for each critical control point – This means that limits must be

set, so that we can take action if the limit is not met or is exceeded.

• Monitor the critical control points – Target and track your results, this makes

observing hazards easier.

• Establish corrective actions – These are the actions we take when there is a

problem.

• Verify that your HACCP system is working correctly – There is no point using the

first five steps if they are not working. If the HACCP system is not working, start from

the beginning.

• Set up records – You need to record your work and data so that you can manage the

results. It is also important to keep these records for auditing and legal reason.



3. Identifying unsafe food safety practices or situations and

taking corrective action

With an effective food safety program / plan, identifying unsafe food practices and

situations will be easier. By following food safety procedures, checks and plans daily, you are

safe guarding yourself and business against potentially dangerous situations.

Although most unsafe food safety practices and situations will be identified when

completing your daily checks and when following your food safety program / plan correctly,

sometimes issues still arise.

If you notice the following situations, then corrective actions need to take place:

• You notice stock is not being used in correct rotation

• If food products are beginning to spoil or past used by date

• Customer feedback indicates that there are food safety issues

• There is an increase in pests, insects and rodent activity

• Environmental Health officers reports have negative feedback

When you see something that looks potentially hazardous with regards to food safety you

should follow these steps:

1. Follow your food safety program / plan accurately if you are confident you can fix

the problem immediately.

2. Report the issue immediately to your supervisor / manager

3. Record your actions, recommendations and issues identified

4. Create an action plan or to do list of what needs to be done to maintain food safety.

5. Complete action plan with assistance of supervisor / manager

6. Inform staff about your actions

7. Reassess situation once action plan has been completed

8. Document everything.



4. Recording food safety issues

Best practice is to record any food safety issues so it may be used to improve your

procedures and assist with any recommendations.

Below is a list of items that you may wish to record:

• All records of employee training with regards to food safety

• All food equipment maintenance and repairs

• Record of all temperature checks and calibrations completed

• Records of any incidents that have occurred i.e. discarded food due to spoilage,

customer complaints

• Records of all completed pest control

• Records of waste disposal services and systems

• Any food items that have been recalled

• Health inspection visits and action plans as a result of the visit

If you are unsure if something needs to be recorded, you can contact the

NSW Food Authority or your local council. As a general rule, it is best to record every

incident when dealing with food safety.


Instructions:









(Module 6) Continuous Improvement

As a food safety supervisor it is important to continually monitor and improve food safety in

your workplace. In this module we learn how to monitor and implement improvements to

the food safety program and procedures in your business.

1. Continuous improvement

“Continuous improvement” is an approach that we use to continually improve our

procedures and the way we do things. Basically it means that we should never relax and

become complacent, especially when it comes to food safety.

In the retail food industry we should be:

• Always improving food safety standards

• Meeting or exceeding our competitors and industry standards

• Training staff and improving our procedures in order to minimise mistakes, problems

and poor work standards.

Throughout our shift, we should constantly be on the watch for potential food safety

hazards and issues. Even if we have confidently trained staff in all areas of food safety, it is

still important to keep a close eye on their procedures and processes as mistakes will still

occur.

If issues do arise, you should use the following system:

1. Plan –What is the issue and how can we fix it?

2. Do – Try the changes slowly or on a scaled down version, just to see if they work

first.

3. Check – Have the changes worked? Do they need to be revised?

4. Act – If the changes have worked, make them a permanent change.



2. Microbes and reporting

By following our food safety program / plan and using the continuous improvement

approach, we will help eliminate the chance of food poisoning and microbe growth.

Microbes are living organisms that are not visible to the naked eye. They include mould,

yeast, viruses and bacteria’s. Microbes grow in areas such as raw meat, poultry and seafood,

dairy products, water, tea towels, sponges, unclean work areas, unclean utensils and

anywhere food has had contact with.

To reduce the risk of unsafe food being sold:

• Check the temperature of the food product at each of its stages i.e. delivery, storage,

preparation and after being cooked.

• Always check the condition of each food product sold. If it doesn’t look 100%, don’t

use or serve it up.

• Follow your maintenance schedule correctly

• Complete random checks on all food products and equipment performance

• Be aware of product conditions at all stages.

If you notice any hazard or food safety issues report it immediately to your supervisor /

manager.

As an employee in a food business, you have a duty of care which you must follow. This

means that if you see a problem, no matter how big or small, you must report it

immediately.

You should report all matters verbally, as with food safety issues; they need to be rectified

immediately.



Summary


Subdivision 2 — Requirements for food businesses

18: General duties of food businesses…

(2) A food business must ensure that any information provided by a food handler in

accordance with Subdivision 1 of this Division is not disclosed to any person without the

consent of the food handler, except the proprietor or an authorised officer, and that the

information is not used for any purpose other than addressing the risk of food contamination.

If you receive a food poisoning claim or product recall from a manufacturer, you will need to

report this immediately to your supervisor / manager. All food poisoning claims and product

recalls should be documented in your food safety program / plan.

What is “food recall”?

Any food that poses a safety hazard to consumers is removed from sale, distribution and

consumption. This is called a 'food recall'

Food is recalled when it poses a possible public health and safety risk to consumers.

A product may be withdrawn from sale for two reasons:

• the product has a quality defect (eg colour or texture), is underweight, or has

labelling irregularities but does not pose a potential risk to public health and safety

• as a precaution, stock may be withdrawn from distribution and/or sale pending

further investigation — if a risk to public health and safety is established, the product

must be recalled

The type of recall depends on the type of product, where it is sold and the reason for the recall.

• Trade level - involves recovery of the product from distribution centres and wholesalers

and may also involve hospitals, restaurants and other major catering establishments, and

outlets that sell food manufactured for immediate consumption or food that is prepared on

the premises.

• Consumer level - involves recovery of the product from all points in the production and

distribution networks/chains including any affected product in the possession of

consumers.

• Company instigated recall - where the manufacturer or importer initiates a food recall

• Mandatory recall - where the CEO of the NSW Food Authority directs the

manufacturer/importer to recall a food product



Business obligations around food recalls Under Standard 3.2.2 12 (Food Safety Standards), a manufacturer, wholesaler or importer

must:

• have in place a system to ensure the recall of unsafe food,

• set out this system in a written document and make this document available to an

authorised officer upon request; and

• comply with this system when recalling unsafe food


Instructions:



Once you have completed all your quizzes, the following will also be required to complete

your course;

- Completing the Supervisor Report in a workplace (you will find this in your Assessment

Workbook after your quizzes)

- Speaking to your trainer who may ask you some final questions.





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